Fresh Mint Ice Cream (Dairy-Free, Soy-Free, Vegan, Cane-Sugar-Free)

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To me, one of the greatest joys of summertime is homemade ice cream. I love ice cream in general (how many people don’t?), but homemade ice cream holds a special place in my heart. The slightly-softer-than-storebought texture, the depth of fresh flavors, the anticipation-generating wait required–homemade ice cream is a glorious part of summertime living.

Of course, I can’t eat dairy anymore, and that can put a wee bit of a crimp in the ice cream-making. When I saw (one might even say drooled over) Molly’s fantastic-looking fresh mint ice cream, I wondered if I could make a version without eggs or dairy that would fulfill my summer craving and still taste authentic. I decided to give it a go, and combine the mintiness of Molly’s with the basic coconut-milk-based ice cream concept that Wardeh presented on her blog . . . with a bit of my own invention, as well.

The result is a mint ice cream that is truly minty—not dairy-flavored, of course, but also not coconutty at all, as one might expect it to be. It is a more sophisticated mint flavor than I am used to tasting in my ice cream, almost like a mint tea ice cream instead of just mint. “It’s not Breyer’s,” I said to my husband after my first bite, but not being Breyer’s isn’t a bad thing. It’s just different. However, for that reason, I’m not sure that chocolate chunks are the most appropriate mix-in (especially not the 2 c. or so I dumped in the first batch . . .). Cocoa nibs would be an interesting contrast with a flavor that might better match the fresh mint. I’m also very curious how the ice cream would taste with peppermint leaves/stems or (my top choice to attempt) chocolate mint leaves/stems. (Chocolate mint, if you’ve never inhaled its lovely scent or consumed it, is a mint plant that actually smells/tastes like mint with a mild chocolate flavor.) We’ll certainly be experimenting with this recipe to see what we enjoy the most.

For those of us who are dairy-free or for soy-free vegans, this ice cream method is a godsend. But several friends who can eat whatever they want who have eaten the ice cream have also exclaimed over its goodness. It’s definitely an ice cream you can savor while you stop to process the flavors in your mouth. And a chunk of this dropped into or blended with a tea or coffee beverage would be fabulous, I think.

Note: To enable our ice-cream consumption to fall at a moderate level, we serve ice cream in small ramekins like you see in the photo at the top. Only one scoop of ice cream fits in each ramekin, which naturally sets us up to eat it in moderation (at least as long as we leave the ice cream container in the kitchen). One scoop mightily enjoyed without regret really is much more fun than a large bowl that leads to an uncomfortably full stomach.

Heat 3 cans of coconut milk and agave syrup on medium heat until the mixture gives off plenty of steam but before it reaches the boiling point. Add the mint leaves/stems, cover, and turn heat to low. After 10 minutes, turn off the heat, and allow the mint leaves to steep an additional 50 minutes, covered, at room temperature.

Strain out the mint leaves by pouring the mixture through a mesh strainer, pressing the leaves against the strainer to extract all of the mint flavor you can from the leaves. Discard the leaves and stems.

Refrigerate the mixture until it is very cold.

Once the mint mixture is ready to use, prepare the ice cream maker of your choice for use according to its directions.

Remove the mint mixture from the fridge and pour it into a food processor. (A blender might also work fine.) Add the meat of one avocado, and blend until the avocado is completely obliterated into the mint mixture. Pour the mixture into the ice cream maker, and make ice cream! If desired, add 1/2 c. chocolate chunks or 1/2 c. cocoa nibs when the ice cream maker has a few minutes left.

Freeze according to your ice cream maker’s directions before consuming. (Or, you know, eat it straight out of the churn–whatever works for you!)

52 responses so far ↓

That sounds amazing! I have a question about the recipe. After steeping the mint leaves & stems, do you leave them in the milk/agave mixture and blitz it all up with the avocado or remove the mint first?

Yay! This IS an easy recipe. I may have to pick up a few coconut cans on my next grocery trip. We have some ice cream in the freezer, but the last few times I had some my tummy was not right. I may try to lay off the dairy.

That looks fabulous!! Deliciously creamy and decadent all at the same time. You’re so inventive – the avocado is a wonderful idea. Good thing I have most of these ingredients in my cupboards because I’m definitely going to have to try this (I have pineapple mint right now too – hmmm!).

i’m really excited to try this recipe! one of my favorite types of ice-cream we’ve played around with a few different dairy-free recipes using the kitchen-aid ice-cream maker attachment, but only a few times since i cut out soy too. we recently discovered the purely decadent ice-creams (http://soydelicious.com/products/purely_decadent_Coconut_Milk_MintChip.html) that are similar to your recipe (agave, coconut milk, etc.). i’m curious to see how the avacado adds to the creaminess of the ice-cream! i know i enjoy them in smoothies thanks for posting this

Man, does that ice cream look good! An avocado? Wow, interesting idea. I’ve put avocados in all kinds of things, but never ice cream. I’ll have to try this.
Melissa
P.S. I LOVE that picture of you on your “About” link. What a cutie. I’ve said this before, but nice hair, Sally.

This sounds wonderful but I have a question about substitutions?
Can you sub the Agave with Honey or Maple syrup? My son cannot have cane sugar or Agave but can have honey , stevia or Organic maple syrup and this ice cream sounds great other than the agave.
Just wondering.
Thanks

Kat–I’m not sure what would happen, but I think it would be worth trying. The difference in viscosity of honey and agave might be an issue. . . . If I made it with maple syrup, I’d add extra maple syrup and wouldn’t do a mint ice cream–I’d maybe do a maple/vanilla/toasted nut ice cream or something like that. Yum! Let me know how it works if you try out a substitute.

Thanks Sally. I am just struggling for recipes for our family since finding out my son is unable to have wheat, dairy, soy, gluten, yeast or sugar. It has been very hard to find substitutions for anything he is used to eating and I am not much of a cook at the moment. My son is 3 1/2 and not into trying new things. I figured with the avocado being added to such a sweet dessert would help me “hide” his veggies and fruits.
We are close to getting him healed from his regression that,we believe, was casued by his vaccine shots. Now if we could just get the diet in order he will be so much better.
Thanks for the ideas. I will try it soon.

Thank you so much! I made this ice cream a week ago and I’m ready to make some more. The first few bites I had I wasn’t sure what to think, but after that I loved it! We’ve been going without ice cream for so long at our house – this is fantastic!

Susan–Of course, the ice cream wouldn’t be as sweet with less as agave, but the creaminess primarily comes from the coconut milk, so I think you could decrease it and still have the recipe come out fine. I wouldn’t worry about the decrease in volume. You could also use a different sweetener to see if that works; if you do, please come back and let me/us know how it goes!

Sally this recipe is simpy irrisistable, I’ve got to try it! I also have been trying out some new recipes as my son and I have recently started on a dairy, wheat and sugar free diet. I have just created chocolate pudding which uses avocado, rice milk, coca powder and agave. Its not perfect but I still love it.

[...] wants creamy not milky. With that in mind, I remembered how Sally took my coconut ice cream and revamped it with avocado for creaminess (and fresh mint for flavor) back in July 2008. So I added an avocado to our ice cream this weekend. It does help. A little. [...]

Can I substitute the coconut milk with raw goat milk? I am looking at this recipe and your Vanilla Ice Cream with Raw Goat Milk that includes egg yolks ~ is that because the goat milk isn’t as creamy as the coconut milk ?(though I’ve never had coconut milk).

Oh, my apologies. I got to your blog by a link from the Vanilla Ice Cream with Raw Goat Milk recipe on gnowfglins.com. My diet is free of gluten, sugar and now, dairy. Although I tolerate raw goat milk I am going to try the coconut milk. It sounds like a good alternative and this recipe sound so good ~ I love mint and have it popping up all over the yard! Thanks!!!

Thank you! I have been wanting to make coconut milk ice cream for a long time, since tasting it in a vegan cafe! Your recipe inspired me to go buy an ice cream maker immediately!! I’m in the middle of making it now… just added the mint leaves! Goodness they make a tasty natural mint taste! Can’t wait till tomorrow when my icecream maker base will be cold enough to make the icecream mmmmm

Hey, I just finished making this. It’s nice and creamy (Even with the honey instead of Agave syrup). So You might want to add to the instructions saying that honey will also work. Although personally, I don;t think 1 Cup of honey is enough. I’ll try a cup and a half next time.
THANKS

Hi, Heather. No, I don’t use any of those as sweeteners. Other than luo han guo, which I have never heard of, stevia is the only one I would consider, and it tastes bitter to me and makes me fairly jittery. I have used pureed dates in coconut milk ice cream–makes it more like frozen pudding, but that’s not a bad thing! Honey also works.